Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Aubergine and Sesame Pate

1/2 md Aubergine

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning

Garnish

Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed.

With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.

 

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